Grilled Bruschetta
The key to this bruschetta is the marinated tomatoes with garlic oil and fresh basil. The grilled baguette adds a smoky flair that is a great background for this tomato forward appetizer.
Ingredients
1 French baguette
2 lbs of tomatoes, roma tomatoes technically work best because their flesh is dry, but don't try to resist using heirloom tomatoes!)
3-4 cloves of garlic
¼ olive oil this is used to make garlic oil, but not all of the garlic oil is used in this recipe
10-12 basil leaves
1 tsp kosher salt, plus more as needed
Balsamic glaze
High heat oil/cooking spray
Directions
Make the garlic oil: Heat the olive oil on medium low heat. Thinly slice two garlic cloves and add to oil once heated. Let fry until the garlic just turns tan and remove from heat. Let this cool completely before storing in the refrigerator.
Marinate the tomatoes: Set a strainer over a bowl, preferably with the strainer being at least an inch over the bottom of the bowl.
Dice the tomatoes and add them to the strainer. Add salt to the tomatoes and toss. Taste and add more salt if needed. Let sit for 30 minutes.
Pile the basil leaves and roll the leaves into a tight tube. Slice the basil into strips and add to the tomatoes, setting aside some for garnish. Add a few tablespoons of the garlic oil and toss. Taste and adjust for more salt, pepper, and garlic oil.
Marinating the tomatoes can be done up to a day ahead of time
Prepare the bread: Using a bread knife, slice the baguette at a diagonal. The more of a bias the diagonal has, the larger the bruschetta will be. Brush or spray the bread with high heat oil, making sure it is covered on both sides.
On a medium hot grill, toast the bread directly on the oiled grate for no more than a minute on each side. If not using a grill, simply toast in a skillet or using a broiler.
Let the bread cool for a few minutes, and rub each warm slice with a whole garlic clove.
Serve: Assemble the bruschetta right before serving. Scoop marinated tomatoes on top of each slice and garnish with basil. Drizzle with balsamic glaze.
